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Manhattan
clam chowder 1-2
cans of clams 1
tablespoon vegetable oil Add
and cook, stirring occasionally, until browned: 3
slices bacon, finely chopped Add and cook,
stirring, until temler but not brown
2 medium
onions, chopped
1/2 green
bell pepper, diced 1 large
celery stalk, diced Stir
in the liquid from cans of clams
along with:
1 cup of water
1 28-ounce
can whole plum tomatoes, with Juice, chopped Bring
to a boil. Stir in: 1 pound potatoes, peeled and cut into 1.4nch dice
Reduce the heat to medium-low and simmer until the potatoes are tender, about 20
minutes.
Stir in the clams and season with: 1/2 teaspoon ground black pepper 2
tablespoons chopped fresh parsley
Simmer
briefly, then ladle into warmed bowls. Add
hot sauce if desired |